Soy food and isoflavone intake reduces the risk of cognitive impairment in elderly Japanese women
Soy food and isoflavone intake reduces the risk of cognitive impairment in elderly Japanese women
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DOI：
10.1038/s41430-017-0061-2
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发表时间：
2018-10-01
影响因子：
4.7
通讯作者：
Shimokata, Hiroshi
中科院分区：
文献类型：
--
作者：
Nakamoto, Mariko;Otsuka, Rei;Shimokata, Hiroshi
数据来自国家长寿科学研究所-老化纵向研究。受试者包括403名男性和373名女性，基线时年龄为60-81岁，至少参加了一次随访研究。在基线时，使用3天的饮食记录评估豆类、大豆制品和大豆蛋白的摄入量。认知功能通过简易精神状态检查（MMSE）进行评估。MMSE评分
Data were derived from the National Institute for Longevity Sciences-Longitudinal Study of Aging. Subjects comprised 403 men and 373 women aged 60-81 years at baseline who participated in the follow-up study at least once. Bean, soy product and soy isoflavone intake was assessed using a 3-day dietary record at baseline. Cognitive function was assessed by the Mini-Mental State Examination (MMSE). MMSE scores of